Ground Chicken Bowl
Ground Chicken Bowl
This is a healthier version of the Chinese ground pork rice bowl, but with ground chicken. Ground chicken is lower in fat and higher in protein. The vegetables you can use in this dish are quite versatile. Bok choy, mushrooms, carrots, green beans, peas, cabbage, etc, are all great substitutes.
Ingredients
- 4 tbsp light soy sauce
- 2 tbsp shaoxing cooking wine
- 1/4 tsp five spice powder
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 2 tsp garlic minced
- 2 tsp ginger minced
- 12 oz ground chicken thigh
- 1 cup snap peas
- 1 cup bean sprouts
- 3/4 cup water
- 1 fried egg
- 4 basil leaves torn
Instructions
- Mix together the soy sauce, cooking wine, five spice powder, and salt. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the garlic and ginger. Sauté for 1 minute.
- Add in the ground chicken. Break up the clumps. Cook for 6-8 minutes.
- Stir in the sauce, water, and snap peas. Simmer until the sauce thickens.
- Add in the bean sprouts the last 2 minutes of cooking.
- Put over steamed rice or noodles. Top with a fried egg. Garnish with torn basil leaves.
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